Ingredients for the shortbread
115g brown sugar
1 tsp cinnamon powder
Mix all the ingredients with your fingers.
Fry the chopped apples in a pan with sugar, cinnamon and a little water and lemon juice until golden brown.
Take baking circles and place them on a baking tray. Line with baking paper to make it easier to unmould. Place the apple pieces on top, packing them well. Then sprinkle a good layer of shortcrust pastry on top.
Bake at 170°C for 35 to 40 minutes.
I accompanied this dessert with a scoop of vanilla ice cream. For decoration, I added an apple stalk and a mint leaf.